Preparation
Step: 1/8

Wash and dry the zucchini and eggplants, and cut into 0.4 inch dice.

Step: 2/8

Deseed the pepper and cut into fine strips.

Step: 3/8

Heat the oil in a frying pan and fry the vegetables over a medium heat, stirring regularly, for 2-3 minutes.

Step: 4/8

Peel and finely dice the garlic and shallot.

Step: 5/8

Add the shallots and garlic to the vegetables and fry briefly. Season generously with salt and pepper.

Step: 6/8

Mix the milk, eggs and herbs in a bowl.

Step: 7/8

Pour the egg mixture over the vegetables, cover, and leave to set for 5 minutes over a medium heat. Shake the pan occasionally to stop the omelette from sticking.

Step: 8/8

Chop the olives and scatter over the omelette before serving.